Description

It is the Parmigiano Reggiano most appreciated by connoisseurs, the one produced on the Apennines of Parma and Reggio Emilia, from the hilly area to the mountain area. The Parmigiano Reggiano seasoned 50 months, is the first level of the great seasonings, where the structure and flavors begin to change substantially, the intensity of flavor and persistence become very important, the brown color and the scent is of hay and dried fruit. It is a cheese to eat in flakes in combination with delicate mustards or balsamic vinegar. The wine to combine is an important and soft red like a Valpolicella Superiore or Ripasso.